Method

Preheat the oven. Set aside 8 of the amaretti biscuits to serve with the cheesecake. Use a food processor or wooden rolling pin to crush the remaining biscuits. Melt the butter in a small saucepan. Mix the crushed biscuits with the butter and spoon into the cake tin. Press down firmly with the back of a spoon to form a smooth base. Chill in the fridge for 10 minutes while you prepare the cheesecake mix.

Beat the ricotta and mascarpone together in a large bowl. Add the eggs and sugar and continue to beat until smooth, then beat in the ground almonds. You can use a hand held electric whisk if you have one. Pour the cheesecake mix over the chilled base and bake for 45 minutes, or until golden brown all over. The centre may still be a bit wobbly but it will set as it cools. Remove from the oven and set aside to cool to room temperature, then remove from the cake tin and chill for 2 hours.

Serve slices of cheesecake with the double cream and an amaretti biscuit for garnish.

Cook's tips

You will need a 20cm (8 inch) springform cake tin and a food processor for this recipe.

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